Cafe Rio

While we were in Utah we also indulged in a little Cafe Rio. I am always craving it, I think they put some chemical in their Sweet Pork that makes you crave, but I have yet to prove that. When we got back to California that craving had returned and with no Cafe Rio restaurants close by the only alternative was to make it for ourselves.

I looked up a recipe to try on the internet and it was so easy and so, so yummy. It was a little bit of work, but there are some very influential reasons why its worth the time and effort. 1) It is yummy and oh so addictive. 2) For about $10 you can make about 9 large burritos worth of food. If you were to buy one at Cafe Rio it would cost you $8.50. For one. 3) It makes a LOT of food. We made this recipe on Sunday and we still have enough for dinner tonight. And I've shared with a friend.

Sweet Pork
Ingredients:
2 pounds pork (I used boneless pork ribs)
3 cans Coke (NOT diet), buying the 2 ltr. is cheaper
1/4 cup brown sugardash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)
1+ cup brown sugar
Directions:

1. Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. (I did mine overnight)

2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for 6- 8 hours.

3. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. (for those of you who have a Bosch mixer, place meat in mixer with wire whisks and mix on speed 1 for 15-20 seconds, it will be perfectly shredded!)
4. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
5. Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Cilantro-Lime Rice
Ingredients:
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 Tbsp. fresh chopped cilantro

Directions:
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice

Cilantro Ranch Dressing
Ingredients:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (I left this out, I don't like it too spicy)

Mix all ingredients together in the blender. That's it!

Black Beans
Ingredients:
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

Directions:
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.


-The Tatums